Description
Crispy and flavorful Hot Butter Calamari, coated in a spicy seasoned flour mix, deep-fried to golden perfection, and tossed in a aromatic hot butter sauce with garlic, fresh chilies, soy sauce, and a hint of lemon juice. A delicious appetizer or snack that’s quick to prepare and sure to impress.
Ingredients
Calamari and Coating
- 1 lb calamari rings (cleaned)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- Salt and pepper, to taste
- 1/2 tsp chili powder or cayenne pepper
- Oil for deep frying (enough to fill a deep pan)
Hot Butter Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1–2 fresh red chilies, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- Fresh curry leaves or parsley (optional, for garnish)
Instructions
- Dry Calamari: Pat the calamari rings dry thoroughly using paper towels to remove excess moisture, ensuring they crisp up well during frying.
- Prepare Coating Mix: In a mixing bowl, combine the all-purpose flour, cornstarch, chili powder, salt, and pepper. Mix well to evenly distribute the seasoning.
- Coat Calamari: Dredge each calamari ring into the flour mixture, making sure each piece is thoroughly coated to achieve a crisp crust.
- Deep Fry Calamari: Heat oil in a deep pan to 350°F (175°C). Fry the coated calamari rings in batches for 2 to 3 minutes until they turn golden and crisp. Avoid overcrowding the pan. Use a slotted spoon to remove and drain them on paper towels.
- Make Hot Butter Sauce: In a separate pan, melt the butter over medium heat. Add minced garlic, sliced red chilies, and curry leaves if using. Sauté for 1 to 2 minutes until fragrant.
- Add Sauce Ingredients and Toss: Stir in soy sauce and lemon juice into the butter mixture. Add the fried calamari to the pan and toss thoroughly to coat them evenly with the hot butter sauce.
- Serve Immediately: Transfer the hot butter calamari to a serving dish and garnish with fresh curry leaves or parsley if desired. Serve immediately while hot and crispy for the best taste and texture.
Notes
- Ensure the calamari is patted completely dry before coating to avoid soggy texture.
- Maintain oil temperature at 350°F for crispy results; avoid overheating to prevent burning.
- You can adjust the level of spiciness by controlling the amount of chili powder and fresh chilies used.
- Fresh curry leaves add authentic flavor but can be substituted with parsley if unavailable.
- Serve with lemon wedges or your favorite dipping sauce for extra zest.
